Prep 15 mins
Cook 8 mins
Cauliflower the Mexican way, a very pretty dish and delicious too. evolved from Mexican the healthy way.
- 1 small onion
- 1 lime
- 1 medium cauliflower
- 1 (14 ounce) can chopped tomatoes
- 4 fresh jalepino bell peppers, seeded and finely chopped (or 4 fresh serrano chillies,seeded and finely chopped)
- 1⁄4 teaspoon caster sugar
- 3 ounces feta cheese, crumbled
- chopped fresh flat leaf parsley (to garnish)
- Chop the onion very finely and place in a bowl.
- With a zester peel away the zest of the lime in thin strips.
- Add to the chopped onion.
- Cut the lime in half and add the juice from both halves to the onions and lime zest mixture.
- Set aside so that the lime juice can soften the onion.
- Cut the cauliflower into florets.
- Tip the tomatoes into a pan and add the peppers (or chillies) and sugar.
- Heat gently.
- Meanwhile, place the cauliflower in a pan of boiling water and cook gently for 5 to 8 minutes until tender crisp.
- Add the onions to the tomato salsa and salt to taste, stir in and heat through, then spoon about a third of the salsa into a serving dish.
- Arrange the drained cauliflower florets on top of the salsa and spoon the remaining salsa on top.
- Sprinkle with the feta, which should soften a little on contact.
- Serve immediately, sprinkled with chopped fresh flat leaved parsley.
I like cauliflower and love to find different ways of preparing it. This adds some zip to what can be a bland vegetable. The feta cheese melted and added creaminess to the dish. I used 2 jalapeno peppers which were making my eyes water. I thought the sauce was a little thin and next time would draini the tomatoes. All in all a good dish, thanks for posting.